Food & Beverage Intern

An inspiring career awaits you!  The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being. We believe people want to be inspired!

Grand Performers in qualifying roles may enjoy a range of benefits, including:

• Marriott Employee Discounts Worldwide
• Medical, Dental, Vision Insurance
• Company-Sponsored Life Insurance
• Short & Long-Term Disability Insurance
• Tuition Reimbursement Program
• 401(K) with Discretionary Company Matching Contributions
• Employee Assistance Program

Objective / Purpose:

The overall objective and purpose of the Food & Beverage Division Internship program is to gain experience and knowledge while working in various positions in the Food & Beverage Division. An internship allows you to bring the skills you have learned in the classroom and apply them to practical, hands-on experience. It offers on-the-job training, exciting guest interaction, mentoring relationships with regular coaching, and an opportunity to connect and build life-long relationships with hospitality leaders and peers.

During the internship, the intern is to provide the highest level of service in support of the mission, core values, standards and goals established by the company. We view this experience as a chance for you to showcase your talents and to make a positive difference. Successful interns will be strongly considered to remain with the company after completion of the internship (or graduation, as applicable).

Standards & Culture

Individuals must serve as a cultural ambassador by upholding and promoting our standards.

• Image & Presence: Our team is sophisticated and purposeful in their communication and body language.
• Service: Intuitive. Our team inspires the guest (and Grand Performer) experience with warmth and deliberate elegance.
• Performance: Extraordinary. Our team rises to outperform and consistently be at our best for even better.

Areas of Responsibility (AOR)

Primary areas of responsibility include, but are not limited to the following:

If you want to lead an F&B team you must first understand how each position’s responsibilities impact the overall functionality and service standards of the department/outlet. The hotel will provide an environment of learning, instruction, and practical experience opportunities through specific and predetermined phases. These phases will follow a progression with one phase leading to the next, building upon the skills and knowledge gained in the previous phase/department. 

Therefore, throughout your internship you can expect to rotate through positions such as:

• Host – Confirm and maintain reservation, greet guest, and escort them to their table, coordinating flow of the dining room to ensure prompt service, assist with table reset, menu knowledge
• Banquet Server –Assist with setting up events including placing linens, polishing silver and glass ware, cleaning chine and serving food and beverages to large groups
• Bar Back – Setting up and stock bar with beer, wine, spirits, flavors mixes/syrup, garnishments and glass ware. Introduction to creating classic cocktails and flavor balancing
• Outlet Supervisor – Manage overall operation of a restaurant, including table assignments, guest flow and server coordination

While completing these position functions, ensure you greet and interact with internal and external guests in a genuine warm and friendly manner using professional and Kessler standard language. Maintain the integrity of the guests’ privacy, including confidentiality of personal information and key control.

Changes to the time frame, task phase and/or training plan are permitted by the hotel General Manager or Human Resources. 

Knowledge / Skills / Abilities (KSA’s):

To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of    responsibility. The requirements listed below are representative of observable behaviors and essential         knowledge, skill, and abilities required of a successful incumbent.

• Strong guest service and interpersonal skills with the ability to relate to diverse guest types
• Ability to remain calm in various situations, use sound judgement and effectively solve problems
• Ability to work quickly, prioritize, and maintain service at multiple tables at a time

Minimum Requirements

Education, License, Certifications, Experience

• Currently enrolled in College/University or recent graduate and eligible for internship programs
• Ability to communicate in the English language – preferred

Work Environment

The work environment/conditions described herein are representative of those that an incumbent may experience.

• Comfortable working in a shared space, with constant noise, without the use of a private office
• Able to cope with frequently changing priorities and deadlines with a high degree of optimism, professionalism & collaboration
• Schedules may vary from week to week based on business demands, more than or less than 40 hours with or without notice

Physical Demands

The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role.

• While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis.
• Push, pull, and lift up to 50lbs on a weekly basis.
• While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting and standing for long and short periods of time.